Exploring the Antimicrobial Mechanism of Plasma-Activated Water as a Disinfectant
學生姓名:
劉怡瑄
指導教授:
陳泰源
學 期:
112上
摘 要:
Foodborne outbreaks have been constantly reported in these years. It is important to control Listeria monocytogenes and Escherichia coli O157:H7, which are major foodborne pathogens that can potentially lead to foodborne infections. However, the broad-spectrum bactericidal effect of Plasma-activated water (PAW) has been widely documented, including Staphylococcus aureus, Escherichia coli and Pseudomonas fluorescens, etc. In this report, integrating two methods of manufacturing PAWs and their antimicrobial mechanism. For reduce 4 log CFU/mL of E. coli, the method of using arc discharge plasma to make PAW can take less time. Comparing with Gram-positive bacterium, Gram-negative bacterium with a thin cell wall had a significant higher susceptibility to PAW treatment. Freezing and thawing of PAW did not result in significant changes in its physical and chemical properties. It also investigated the storage of PAW and PAW ice has no significant changes. Finally, proteomics techniques were used to identify and classify the differential proteins before and after PAW
treatment. It shows that PAW can make significant up-regulation of oxidative stress defense protein and acid stress chaperone HdeB, the DNA repair protein RadA was significantly down regulated. As mentioned above, PAW produced from arc discharge plasma is an efficient disinfectant in industry. Making foodborne pathogens’ stress defense protein express less.
treatment. It shows that PAW can make significant up-regulation of oxidative stress defense protein and acid stress chaperone HdeB, the DNA repair protein RadA was significantly down regulated. As mentioned above, PAW produced from arc discharge plasma is an efficient disinfectant in industry. Making foodborne pathogens’ stress defense protein express less.
劉怡瑄-摘要.pdf